Green Bell Peppers are NOT Mangos

by Julie on June 17, 2013

If you are from the midwest you probably know exactly where I am going with this post. If you are not, you will likely be shocked and amazed to discover that a large portion of people in the United States (primarily in the midwest) refer to green bell peppers as mangos!

Yes, you read that correctly and yes I was just as confused as you are when I first learned this interesting bit of trivia a few weeks ago.

I mean, a bell pepper and a mango have almost nothing in common so how could you even confuse the two?

Let me begin by telling you how I first uncovered this little gem and then I will see if I can shed some light on the confusion.

During the last week in May I was visiting my Mom in Virginia. We were browsing a local antique store when we came across two metal boxes containing someones old handwritten recipe cards. The recipe cards appeared to range from the mid 80′s to about 2008. These weren’t ancient cards but there was something interesting about looking at someone else’s handwritten recipe cards. For me; my recipes are a very important part of my life so looking at them made me feel a little voyeuristic or risqué. Mom and I decided to buy them and brought them home to sort through.

There were some good looking recipes (Swedish Apple Pie), some familiar recipes (Broccoli Casserole) and even some really odd recipes (Sauerkraut Cake). But it wasn’t until I came across this recipe for Chicken Supreme that I became utterly confused.

The third ingredient listed in the recipe is 3 Tbsp. of chopped mango. Not only that, but the recipe tells you to saute the “mango” with onions and celery and add mushroom soup to it! EWWWWW! I read and reread the recipe and could not make any sense of why or HOW mango would make any sense in this recipe. Completely lost I showed the recipe to my mom.

She laughed and said, “Just last week one of my friends said something to me about some people calling green bell peppers mangos so I bet it really means bell peppers!”

Me, “Surely not!”

Well we did what normal people do when they don’t know something. We Googled it!

Low and behold, it’s true! Many people in the midwest refer to green bell peppers as mangos. But why? And do they know there is a difference between bell peppers and mangos? When they go to the grocery store and ask the clerk where to find the mangos are they taken to the pepper display? There were so many unanswered questions so we delved even deeper into Google! Here are our findings:

Who calls Green Bell Peppers Mangos?
Primarily older people from Pennsylvania, West Virginia, Ohio, Indiana, Illinois and Missouri.

Where did this originate?
It seems to have originated in the 1870′s with coal miners in eastern Pennsylvania.

What is a mango?
It is a fruit that is indigenous to Southeast Asia and India.

What is a green pepper?
Although technically a fruit it is most commonly referred to as a vegetable and is indigenous to Mexico, Central American and northern South America. It was named after the “peppercorn” by Christopher Columbus. The peppercorn was a newly popular spice in Europe and many things with a spicy flavor were generically referred to as peppers.

So why was the green pepper called a mango?
Apparently, when mangos were first important to the American Colonies they were sent in pickled form because the long oversea journey prevented them from being able to arrive fresh. At some point linguistic confusion caused the americans to believe that the word “mango” referred to the pickling process rather than the fruit they had received. It became commonplace to refer to something that had been pickled as a mango. Many popular dishes at the time were pickled and one of the most popular “mangos” included a bell pepper that was stuffed with cabbage and then pickled. Apparently the name stuck and many people still refer to the bell pepper as a mango.

Well, there you have it. We now know the reason why but I can’t say I am really any closer to understanding the whole mango vs. bell pepper debate! A mango is a mango and a pepper is a pepper!

What do you think? Where are you from and what to they call bell peppers where you live?

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Egg Stuffed Tomatoes

by Julie on June 13, 2013

There are many wonderful things about being a teacher and getting a nice break in the summer. One of the best things is actually getting to enjoy a nice home-cooked breakfast.

We (and by we I really mean Richie) are not early risers. Especially during the school year. During the school year both Richie and I tend to set our alarms for the last possible moment that will still allow us to get to work on time. We just don’t do breakfast in our house.

I know, I know; the most important meal of the day is breakfast. And keeping that in mind I will typically drink a protein shake or eat a cup of yogurt around 9:30 or so each morning. Pancakes, french toast and waffles are reserved for those cold evenings when comfort food sounds good or the rare Saturday morning when we don’t have a chess or quiz bowl commitment.

So all year long I covet breakfast recipes. I pin casseroles, muffins, scones, and egg dishes galore to my “Breakfast” Pinterest board knowing full well that it will be a long time before I get to try most of the ideas.

Well, summer has arrived and so has breakfast season in the Kohl house!

We began our breakfast season with an assortment of blueberry, chocolate chip and plain pancakes. We then quickly segued into some less traditional and more experimental menu items such as these Egg Stuffed Tomatoes.

I thought these were delicious but Richie was not such a fan. He thought the tomatoes were a little too mushy for his liking. I certainly wouldn’t suggest trying this if you are not a tomato fan because it is the over whelming taste in the dish. Here is how I made them.

1-2 Tomatoes Per Person
1 tsp. of butter (per tomato)
1 egg (per tomato)
Salt
Pepper
Fresh herbs, chopped
Toast

Preheat the oven to 375F. Slice off the top of the tomato and carefully scoop out the flesh, seed and juice. You can save this for use in a soup or other recipe. Place 1 tsp. of butter in the bottom of each tomato. Crack and egg into each tomato and sprinkle with a bit of salt. Bake at 375F for 25-30 minutes until the eggs are set. Adjust the time as needed to achieve the level of yolk doneness that you prefer. Do note that the juices of the tomato will make the egg white seem runnier than normal so you want to judge doneness based on the yolk. Remove from the oven. Sprinkle with pepper and fresh herbs and serve with toast strips. Enjoy!

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March 7, 2013

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March 6, 2013

Who else is ready for warmer weather?  I know I am! Here’s to a season full of warm weather, sunshine and grilling! Bookmark on Delicious Digg this post Recommend on Facebook Share on Linkedin share via Reddit Share with Stumblers Share on technorati Tweet about it Subscribe to the comments on this post Print for [...]

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March 5, 2013

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March 4, 2013

If you are like me, deciding what to make for dinner each night of the week can be a big chore and a source of great stress.  Trying to find meals that please your entire family and strike a balance between being comforting at the end of a long day not being too terribly unhealthy [...]

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